History of the Domaine

In the heart of the renowned Minervois wine producing terroir, the Domaine des Homs occupies the site of a roman farm where vines and olive trees were cultivated. The name derives from old elm trees which have now disappeared.

The 20 hectare domaine has been owned by the de Crozals family for three generations, a well established family of Languedoc wine producers.

Jean-Marc and his wife Anne both graduated at the Suze-La Rousse international wine university. They have brought their technical and commercial knowledge and experience to the domaine while maintaining family traditions and have built up, over the years, the reputation of the wines of the Domaine des Homs.

The Vineyard

The Domaine des Homs vineyard is in the heart of the Languedoc on the foothills of the Montagne Noire in the Minervois Appellation d'Origine Contrôlée producing area. The Mediterranean climate is very hot during the summer with two cooling winds :

-          The humid ‘Marin’ from the east

-          The dry ‘Cers’ from the north-west.

The vineyard represents 12 hectares of AOC Minervois and 8 hectares of Vin de Pays.

The principal grape varieties cultivated on the property are :

-          Grenache (4,5 ha) producing soft, warm wines with spicy aromas.

-          Syrah (11,5 ha) giving scents of liquorice with subtle and refined tannins. 

-          Viognier (3ha) - Chardonnay (1,0ha) - Muscat petit grain (0,5ha).

Vines are pruned as short as possible in order to limit yields.

The vineyard is in its 3rd year of conversion to organic agriculture.

The soil is ploughed : no herbicides are used.

No chemical fertilizers are used. Organic compost is added to enrich the soil.

Only simple products such as copper sulphite are used to protect vines against illness.

The average yield of the domaine’s vineyard is 35 hectolitres per hectare.

Defoliation and green pruning enable us to adjust quantities produced according to the climatic conditions of each vintage, adapting the ripening potential to each plot of land.

La Vinification - La Cave
  

The quality of grapes is essential for the quality of our wines.

At the domaine des Homs we pay great attention to fruit ripeness and select grapes for harvest only when they are fully ripe and in perfect condition.

As soon as the harvest arrives at the cellars, the grapes are sorted on a conveyor belt.

For red wines, after destalking, the must undergoes traditional fermentation with long macerations. To maintain the must in contact with the skins, juices are regularly pumped over the crust and the tanks are emptied, then filled again from the top, thereby developing wines which are rich and full bodied.

Only indigenous yeast are used at the Domaine des Homs to stimulate must fermentation ; they play a part in the particular style of our wines depending on the terroir and the natural conditions of production. The methods used for extraction during tank fermentation are adapted to each grape variety, each vineyard plot and also to the specific conditions of each vintage. The frequency of pumping juices over the crust or breaking it up by submersion is adapted to each tank every day.

Juice temperature during macerations is regulated at approximately 28°c.

When a wine has extracted the best elements from the grape skins, the delicate decision has to be taken to separate skins from the juice at the best moment.

Clear wine juices are transferred into another tank to undergo their malolactic fermentation.

Solid matter to be pressed is vinified separately. Juices from the press are not used for wines bottled by the Domaine des Homs.

Sulphites are added at specific phases, their use being limited to a strict minimum.

Our wines are aged for a full year according to the natural cycle of seasons : during the winter following the harvest, wines clarify and cast off their deposit. During the spring and summer of the following year the slight rise in the temperature of the cellars stimulates the association of certain molecules and the softening of tannins.

Our white wine from the Viognier variety ferments in barrels after pressing and cold clarification. As soon as the fermentation has finished, the wines are stirred, contact with the lees of fermentation developing the softness and structure of the wine.

Bottling

All our wines are bottled at the domaine.
Wines are not fined by precipitation.

A deposit in bottles is a normal phenomenon which I defend as it is the guarantee that our wines are natural and authentic.

All of my cuvées are bottled in one series as a single lot.

The labelling, capsuling and packaging is prepared according to orders, each bottle is controlled to eliminate defects.

ESPRIT

My profession as a wine maker

I am fully engaged in my profession from my vineyards to the cellar throughout the year, my main aim being to produce grapes in perfect condition.

Top quality fruit is the principal condition for the success of each vintage.

To achieve best results I adapt each task to each vineyard plot ; pruning, the addition of organic fertilisers and traditional ploughing of the soil are all winter tasks which may seem to be of minor importance but which require regular and precise observation and care.

During the spring and summer months the same principle applies for manual bud selection, ‘the green harvest’ (preliminary yield reduction) and leaf thinning.

A natural balance has to be found for each vineyard plot.

I only use organic methods to treat the vineyards against illness (copper sulphites and confusion of predators’ capacity of reproduction).

The harvest illustrates my work methods and respect for traditions, the dates being determined according to grape ripeness.

Grapes are sorted twice and harvested by hand for my cuvee Gravières de Sancastel to obtain the best possible fruit ripeness.

A specific style of vinification is chosen to develop the particular style of each vintage.

According to the traditional methods of fermentation used for each vintage and each wine, the destalking, pumping of the juice over the crust, temperature control, breaking of the crust, lengths of fermentation and many other parameters are constantly re-adjusted to produce natural wines and attain my ambitions for quality.

Once the ultimate stage is reached, I adapt the maturing process to the structure of each wine. The Gravières de Sancastel is neither fined nor filtered before the wine is bottled at the domaine.

All of these elements resume my true vocation.

Jean-Marc de Crozals.

 Our Wines

The two domaines run by Jean-Marc are certified by Ecocert (organic production)
Technical information for each wine is available by clicking on the glasses.

AOC Minervois Gravieres de Sancastel

This Minervois red wine, rich with fragrant red fruit aromas can be enjoyed after two years of ageing. It will be at its best between 4 and 8 years of age, and will keep for 10 years or more according to the vintage and stockage conditions. It will accompany well traditional cooking with game, steaks, and roast beef.

AOC Minervois Tradition

This Minervois, with its pleasant red fruit aromas, will be ready to drink in its second year. It can also be left to age in the cellar to give pleasure in two to three years’ time. It can be enjoyed with good meat.       

La Patience Des Homs                            

Soft and sweet, this wine is an indisputable winner for foie gras, and can also perfectly harmonise as an aperitif or with Roquefort.

La Tersande Vin De Pays Coteaux de Peyriac

These bright young wines can be enjoyed in their first year of age, full of fresh, fruity aromas. Declined as a range of red, rosé and white, they can be enjoyed on all occasions.

AOC Cabardés Château Pech Rosié    

With its natural charm, elegance and fruit this wine will be ready to drink between 12 months and 2 years after the harvest and will keep well in time with a well adapted body and structure.

Cartagène

A sweet liqueur wine

Vin de Pays d'OC  Le Viognier                                                

Our white vin de pays d'Oc from the Viognier grape can be appreciated as a young wine two years after the harvest for its elegant fruit and charm.

Retail cellar prices
  - 2009 Prices -

Bottles.

A.O.C  WINES :

A.O.C. Minervois red 2006                       7.00 €

Domaine des Homs

A.O.C. Minervois red 2006                     12.50 €

Domaine des Homs, cuvée Gravières de Sancastel

A.O.C. Cabardès red  2006                      7.00 €

Château Pech Rosié

A.O.C. Muscat de St Jean 2005          9.00 €

Domaine de Montahuc

VINS DE PAYS WINES :

Vin de Pays d’Oc Viognier  2007        9.00 €

Domaine des Homs

Vin de Pays Coteaux de Peyriac

Domaine des Homs

 red   2007                                          5.00 €

 rosé     2007                                      5.00 €

 white chardonnay  2007                 6.00 €

LA PATIENCE des Homs  (50 cl)                  15.00 €

CARTAGENE des Homs  (50 cl)                    7.50 €

HUILE D’OLIVE des Homs (50 cl)                7.50 €

BAG IN BOX AOC Minervois.

Domaine des Homs red 13.5°    2006            25.00 €, B.I.B. of 10 litres.

Vin de Pays des Coteaux de Peyriac.

Domaine des Homs rosé     13.5°    2006      25.00 €, B.I.B. of 10 litres.

Domaine des Homs white   13.5°    2006       25.00 €, B.I.B. of 10 litres.

Prices are in euros, VAT included, 75 cl bottles and 10 litre Bag in Box, ex-cellars.

Please contact us for further transport costs.

CONTACT 

D55, Domaine Des Homs
11 160, Rieux Minervois, France
Tel: 04 68 78 10 51
Fax: 04.68.78.47.41

Email: jm.decrozals@free.fr

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